Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Lightly grease nine 1/2-cup friand pans.
2.Sift flour, cocoa powder and icing sugar into a medium bowl. Stir in hazelnut meal and chocolate. Make a well at centre.
3.Add butter and egg white to dry ingredients; mix until well combined. Pour mixture evenly into prepared pans. Bake for 20 minutes or until a skewer inserted at centre comes out clean. Cool in pans for 5 minutes; transfer to a wire rack to cool. Serve dusted with extra icing sugar.
If you don’t have friand pans, make this recipe in a 12-hole (1/3-cup) muffin tray. Cooking time will vary. We used extra large (60g) eggs. You can freeze friands for up to 2 months. Thaw at room temperature.
Note
